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September 14, 2014

Bread that deserves a standing ‘dough-vation’

Anyway you slice it, nothing beats a crusty loaf of artisan bread fresh from a European-style bakery, especially a rustic sour dough. With a chewy crust, dense interior and rich taste, Miche Bread ($5.85) from Fendu Boulangerie is just that. Though bread is usually cast in a supporting role — as a vehicle for sandwich…

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September 7, 2014

Getting on the good side of ribs’ master shredders

Finger-licking backyard-barbecue style grinds await at Kau Kau Grill. The traveling food truck is just the spot to fire up your appetite for proteins so tender there’s no need for a knife. Dig a fork into the truck’s signature ribs and you’ll see: the meat easily shreds into saucy chunks. But who needs utensils? Eating…

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August 31, 2014

Flavors that are ready to mingle

There are no mixed messages here. Asian Mix is the destination for high quality Asian fare that’s ready in a jiff. Its owner, the ever cheerful and amiable Daniel Leung, shares three of his customers’ favorites. Though the eatery is host to a variety of dishes, Roast Duck Hong Kong Style ($12, half) is a…

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August 24, 2014

Merits of marination

Marinades pull double duty in the kitchen: they tenderize and enhance flavor. For Sue Maiava, co-owner of Lili’s BBQ, “enhance” is the key word, and her marinade recipes do just that. They bring out meat’s goodness, without overpowering it. Maiava uses recipes gleaned from her previous 16 years of experience working in a local Korean…

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August 17, 2014

It’s OK to get ‘curried’ away

Fragrant lemongrass, spicy chiles, salty shrimp paste and ginger’s citrusy cousin galangal are essential ingredients when it comes to authentic Thai cooking. Lucky for you, Royal Thai Garden brings those bold and vibrant tastes to the table. The flavors come together in Red Curry (with various protein options, $9.99 to $10.99). “It’s one of the…

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August 10, 2014

The breakdown on braising

Sliced thin and cured, you call it bacon. Cut thick and braised, it’s melt-in-your-mouth juicy. Pair it with eggs, serve it over rice and smother it in cooking juices, chef David Yamamoto at Kahai Street Kitchen calls it a loco moco. It’s the fork-tender slabs of pork belly that steal the show in Okinawan-Style Shoyu…

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August 3, 2014

Canton holds seafood in high ‘e-steam’

The specialists at Canton Seafood Restaurant know a thing or two when it comes to cooking protein of the aquatic persuasion. That’s why they employ a specialized steam oven for the task. The 3,000 year-old method of steaming lends itself well to preparing delicate seafood. It prevents over-cooking and burning, requires no oil and keeps…

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July 27, 2014

Get on the gravy train

Mashed potatoes. Turkey. Loco moco. What’s the point without gravy? Gravy is what transforms a hamburger into a hamburger steak. And what better way to make a homey meal authentic, than to make it from scratch? That’s why Kaimuki eatery Sekiya’s boils its beef stock for hours, to get the most concentrated, full-bodied flavor for…

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